Salt & Pepper Honey Roasted Almonds

Preheat oven to 350ºF before starting the next step.

In a small, nonstick, oven-safe skillet, heat honey over medium for a couple minutes until warm and fluid. Turn off heat and add almonds. Stir with a rubber spatula to coat thoroughly. Transfer pan, with almonds evenly distributed, to oven and bake 10 minutes until bubbly and slightly darkened. Stir once, after 5 minutes, making sure to handle the skillet with an oven mitt. Spread a sheet of parchment paper or a silicone baking mat nearby while the almonds roast.

Immediately stir almonds together with pepper and salt. Quickly spread hot almonds on parchment paper in an even layer. Sprinkle with a little more pepper and salt and let cool completely, until honey is firm. Break apart almonds and store in the refrigerator or a cool, dry place (if you don’t eat them all right away!).

Note: Truffle salt sounds pricey but it can be purchased online or at some grocery stores for a reasonable price. A small jar will last quite long, and it’s also amazing on dishes like potatoes or gratins!